Cooking adventures and recipe archives of a home cook in Southern California. I created this blog mostly to share with friends and family, and it includes many recipes for Chinese grub, especially those staples I grew up with as a kid in Taiwan. But as you'll notice, I'm game for any and all cuisines.

Saturday, January 15, 2011

Stir-Fried Rice Noodles with Chicken and Black Bean Sauce

This is Gil's favorite stir-fried noodle dish, so I'm sure it's Cantonese in origin. This was one of the few things he could actually cook in the kitchen. Anyhoo, I decided to tread into Gilbo's culinary turf and came up with this version. The only difference betwixt mine and his is that I've added more chilies and shrooms (i.e., button mushrooms in addition to the shiitakes).

2. Heat 1 tbsp. vegetable oil in a large wok. Saute ginger, garlic, and jalapenos for about 1 minute. Add chicken and saute for several minutes until lightly browned. Add scallions and mushrooms, and cook 1 minute or until softened. Add bok choy and 2 tbsp. of black bean sauce and stir well.

3. Add rice noodles to the pan and cook until heated through and noodles are soft. If too dry, add 1 cup (or more) of the mushroom soaking liquid to the noodles, as needed.